Gluten-Free and Good For Me

Lighter Lasagna

1- 10 ounce package frozen chopped spinach; thawed and drained

1 cup fat free cottage cheese

1 egg

1 onion, chopped

2 large garlic clove, minced

1 pound ground turkey breast

1 jar low fat pasta sauce (I prefer Classico Roasted Garlic)

1 cup water

1 teaspoon dried rosemary, crushed

1 teaspoon dried oregano

1 teaspoon dried basil

6 gluten-free lasagna noodles (I prefer Tinkyada)

1 cup shredded low fat mozzarella cheese

1. Preheat oven to 400 degrees. Mix spinach, egg, and cottage cheese in bowl.

2. Coat skillet with non-stick spray, cook onion and garlic until onion is soft. Add ground turkey and cook until brown. Pour pasta sauce and water into skillet. Add rosemary, oregano, and basil. Let simmer.

3. Spray 9x13 pan with non-stick spray. Spread 1/3 of the sauce on the bottom of the pan, cover with 3 noodles. Spoon another 1/3 of the sauce over the noodles. Top with the spinach mixture, sprinkle with 1/2 of the mozzarella cheese. Cover with last 3 noodles. Spoon remaining sauce over the noodles and cover with the remaining cheese. Cover with foil.

4. Bake in preheated oven for 45 minutes. Uncover and bake for another 10 minutes. Let sit for 10 - 15 minutes before serving.

Let us know when you try this one! Mmmm.......

~ThatOneMom